GARLIC AND HERB CHICKEN AND POTATOES

One of the easiest dinners you can make with chicken thighs and potatoes is this right here. I browned seasoned bone-in skin-on chicken thighs in oil and butter in cast iron pan, then added baby potatoes and herbs and roasted the whole dish in the oven. The result is juicy chicken and perfectly roasted potatoes with a delicious garlic and herb pan sauce. This chicken and potatoes dinner is perfect for busy weeknights since you only need a few ingredients and have only one pan to wash. Win-win!

HOW TO MAKE GARLIC AND HERB CHICKEN AND POTATOES?

Season chicken thighs on both sides with salt, pepper and paprika. Cut baby potatoes in half or quarter if they are big. Preheat oven to 400 degrees F.

Heat up olive oil in cast iron skillet. Add shallot and saute for 1 minute. Add chicken thighs, skin side down and brown for 2 to 3 minutes. Flip and brown the other side.

Add butter to skillet and let melt. Sprinkle herbs and garlic over chicken. Arrange potatoes around chicken thighs. Season everything with salt and pepper.

Place skillet in oven and roast for 30 minutes or until the chicken is done (internal temperature at least 165 degrees F). Remove from oven and let stand 10 minutes.

WHAT DO YOU NEED TO MAKE THIS DISH?

cast iron skillet (if you don’t have one, you can sear the chicken in a pan and then arrange in a baking dish)